Gyro Cone Mold

[Ridley Acres]

Austin & Jonathon Has anyone ever requested a mold or press for making a Gryo meat cones?

[badexpresso]

Line your stuffer, plug the outlet and press away? Pull liner and meat out together?

[Austin]

Ridley Acres I have never heard about it being requested and I’ve never seen something to do that either. I don’t have a lot of great input on this one…

[Bob Stehlik]

Ridley Acres I’ve tried making Gyros in the past (never came out like I expected it to) , but I used bread pans lined with plastic wrap and then just flipped it out. I know there is a company in Franklin Park; just outside of Chicago that may be able to answer your question://www.olympiagyros.com/

[Jonathon]

Ridley Acres We are talking about the long strip meat that is about 3/4-1" square? Never had a request for Gyro specific and the only thing I know that would be able to do that is a commercial piece of equipment. You might be able to rig something up using the largest stuffing tube but I’d imagine it would just stop being square almost as soon as it was stuffed. We had the same issue with Landjaeger and head to press it between two trays for it to flatten out.

[Ridley Acres]

Jonathon No, no…I’m talking about making the 10lb cone that the little strip of meat gets sliced off of.

Parthenon foods gyro cone

[Craig Rice]

you might have to look towards the middle eastern or Asian cultures in parts of the world to get more info on equipment then go from there

[Deepwoodsbutcher]

Ridley Acres assuming this is made with ground meat and pressed into a mold? If that’s the case, could you just use a #10 food can with the bottom removed? Probably wouldn’t result in a 10 pound product, but could maybe make 2? That is, if I understand what you are trying to make

[Deepwoodsbutcher]

Ridley Acres obviously a little unconventional, but you could use a chicken kill cone…? They come in different sizes and you can get stainless steel ones that would be easy to clean

[Mcjagger]

Deepwoodsbutcher I had to look up what a kill cone was…looks like an excellent solution to what Ridley Acres is looking for

[Jonathon]

Ridley Acres Yeah, that isn’t something I have ever seen. I don’t think they do it like that either, do they? I thought they got a central “spike” and tossed thin sliced pieces over the top of it and cooked that, then cut off the outsides. I could be wrong though!

[Dave in AZ]

Jonathon that is how they do high quality ones that actually use lamb meat. Just stack it on a spike.
Cheaper ones use a cylinder of meat with a percentage of lamb mixed in, and slice it off there.
I dont know why Ridley Acres is worried about it having a cone shape, the cookers will accept a cylinder if meat and work just as well. There is no need for it to have a slight cone shape. Just form it in your stuffer can. Ridley, the only reason it has a slight cone shape is so it can be pushed out of mold easier during manufacture. Several of the cookers I’ve seen you can adjust the burners angle anyways.

The mixed meat blocks are much cheaper for vendors to buy than lamb, and they can charge same as most consumers don’t know. So much more profit. Actual lamb in gyros rapidly disappeared, it is veryvhard to find it now. I think most consumers have become used to the mixed meat blocks now, and probably consider that gyro meat now. It is good.

[Ridley Acres]

Dave in AZ good points, I agree a cyl should work fine but I was concerned about getting the meat block out.

[Dave in AZ]

Ridley Acres
I make 4" and 5" ones all the time, and sous vide inside a metal cylinder. Here is what I do:
Grease inside of cylinder with some vegetable oil. That works fine alone.
But to be sure, I actually use a bread bag or Reynolds oven bag, stuff meat in it, inside the cylinder. It lets you get water on top too, after you twist seal up the bag. When done, pull right out.
Of note, since you will later brown and cook outside of meat, all you need here is a pathogen lethality heat treatment. Inside a bag like that, 12 min at 140f or 5 min at 145f meet log7 criteria, so you don’t have to wait for 4 extra hours to reach 155 or 160 or such, big time saving. Meat will be cooked, formed up nice, pathogen free, ready for grilling.

[Deepwoodsbutcher]

Dave in AZ that seems like it works well. Great idea using a bag to line the form

[Dave in AZ]

Ridley Acres Say, were you the one who got a gyro rotisserie? Someone posted a pic of them on sale like… 4 months ago? Can’t find it now using search though

Anyways, I am making cevapcici tonight, which are basically finger sized skinless sausages of gyro meat mix lol. But your thread here got me looking at spice differences between cevapcici and gyro, and I read about 20 gyro meat recipes. 15 of them are from folks who made it once from internet, zero hustory or food-culture basis. However, a few seemed valid…

What I found surprised me a lot! Basically, Greek gyros are usually made from PORK! I didn’t believe it so read a bunch more… yep. Sliced pork butt or leg, slapped on a spindle with spices. Apparently what we call gyros they would call souvlaki on a pita or souvlaki gyro, and it was copied from Turkey and didn’t get to Greece until 1920s. And Lamb gyros are basically not a thing in Greece at all! Only in the non pork eating Arab cultures.

The Turkish Doner kebab on a pita is more what we eat here in the US, a mixture of lamb and beef.

Anyways, the food history is interesting, and it appears you at this point can call dang near anything “gyro meat”. But an authentic GREEK place will have a stack of pork, a Halal or Turkish place will have lamb, and most of those meat blocks will be primarily beef with some lamb mixed in.

[Ridley Acres]

Dave in AZ I don’t think it was me that posted that, but I have seen them come up for sale occasionally and that’s why i’m considering how to make a block of meat for such a thing.

History gets more fascinating the older I get.